Peace Positive Massage

11/05/2025

The old quote by Walt Whitman..... “Keep your face always towards the sun and the shadows will fall behind you.”

I DISAGREE.

Let the Sun / Source / Spirit have your back... because it's your lifetime job to face your shadow... and do your shadow work. Otherwise, you fall into THIS category....

"People will do ANYTHING... no matter how absurd.... in order to avoid facing themselves, confronting their inner selves or addressing difficult truths."

Avoidance of the "soul": The quote points to a fear of deep introspection and the "shadow self," or darker aspects of one's personality.

Manifestations of avoidance: People may engage in various activities to avoid this inner work.

Psychological roots: Jung believed that this is a way people cope with the daunting process of self-discovery, which can bring up uncomfortable feelings, memories, and fears.

A path to growth: Despite the difficulty, Jung argued that true personal growth and fulfillment come from embracing self-reflection and understanding the psyche, not from escaping it.

By doing your shadow work... it will help your soul bloom and burst forth your true inner light and beauty.

10/31/2025

Wishing everyone a 🎃HAPPY HALLOWEEN🎃!!!
ENJOY.... STAY SAFE. 🍁🍂🎃🍂🍁

10/24/2025

10/23/2025

Love October! 🎃🎃🎃

10/21/2025

CANADIAN FRENCH MEAT PIE
(My Nana's Recipe)

INGREDIENTS:
2 packages of rolled dough for two pans of pies – top and bottom dough. Each package has two for top and bottom.

2 lbs lean ground hamburg

1 lb ground pork

About 6 large potatoes
3 Idaho / 3 Russett
(butter and milk to make mashed)

2 large onions

3/4 cup butter

1 can of beef broth

1 box of CLUB crackers

½ box of Bell's Seasoning

2Tbs of Cinnamon

2 Tbs of Clove

Salt

Pepper
DIRECTIONS:
Wash the potatoes and cut them up into 1 inch cubes. No need to peel. Boil in large pot till tender and mash-able. Mash with butter and milk... salt and pepper. Set aside.

Chop up two onions into small pieces. In a large pan, melt 3/4 cup of butter. Add chopped onions.Cook until the onions are a little translucent. NOT browned (don't overcook them).

Add ground pork. Add some salt and pepper. (I use pink Himalayan and ground my own pepper.) When pork is just about cooked...add ground hamburg. When that is cooked.... add in your spices. Bells, Cinnamon and Clove. I don't really measure the Bells seasoning... I just add till I think it's enough... which is about ½ the box. Maybe ¾? This is what makes it taste really good... along with the cinnamon and clove.

MIX WELL.

Add in the 1 can of beef broth and stir. Then take your box of CLUB crackers. I use about two sleeves of the crackers. The box should have three sleeves. (Used to be four back in the day... but they make them smaller now) You have to crush the crackers to tiny pieces (crumbs) and add it into the meat mixture to absorb all the liquid in the pan. Keep adding crushed crackers until all the liquid is absorbed. You don't want the pie to be watery... but also not too dry.

Once that is done.... add your finished meat mixture into the large pan of mashed potatoes. Mix the two well. Very well.

Get your two pie pans ready with the dough on the bottom. Now scoop the meat/potato mixture into the pans over the bottom dough. Makes sure you HEAP it in. Your meat pie should be rounded at the top. Like overflowing... like a mini mountain... or hill. You want the top crust to be raised a bit... not flat or flush with the pan. You want a big hearty pie... not a thin wimpy pie. You should have plenty of meat mixture to do that... and then even have some left over that won't fit. Not too much though... because the pie will "swell". In the picture you can see how I made the meat stuffing higher than the pie pan... but not too high.

Put the top dough on. Crimp the edges and cut off the extras around the edges. I put a few slices in the top of the dough to help the crust rise... and I top the crust with milk. You want the crust milky on top before you put it into the oven. That helps it to brown on top.

Bake at 380 degrees for about an hour or until the crust is golden brown.

Serve with ketchup. I use organic / sugar free or low sugar. (Regular ketchup has a lot of sugar in it.)

It's a fantastic FALL dish. The clove, cinnamon and bells seasoning give it that FALL flavor.

ENJOY!!!!

10/19/2025

Coming soon.....

10/19/2025

Low back pain usually originates from the QL or Glute muscles. But did you know it can also be stemming from your hamstrings or even your NECK? The neck surprised me, and the only reason I know this is so is because it happened to ME. One day I felt a POP in my lower back... and then terrible pain in my lower back. Immediately went to see the chiropractor... who informed me it was all originating in my NECK. WHAT??? So she cracked and realigned my neck (ahhhhhh... heaven!) and advised me to keep the muscles loosened (massage therapy)... which worked completely. I never dreamed my tight neck muscles could pop the muscles in my lower back! EVERYTHING IS CONNECTED.

10/17/2025

💯😊🙌❤

10/11/2025